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Begin by preparing the filling for the chicken pot pie with fresh herbs and minced garlic.
In a pan, melt butter and add two tablespoons of flour to create a roux with the cooking vegetables.
Gradually pour in the chicken broth, followed by some heavy cream, stirring until well combined.
To make things easier, use rotisserie chicken, shredding it into the mixture.
In a separate bowl, combine the jiffy cornbread mix with freshly grated cheddar cheese and chopped jalapeños.
In a cast iron skillet, layer the chicken pot pie filling and then spread the cornbread mixture on top, smoothing it out evenly.
For a decorative touch, place sliced jalapeños on the cornbread layer.
Finally, brush the top with a generous amount of honey butter for added flavor.